Red and White Muscle

摘要: Publisher Summary In order for the food scientist to understand characteristics of fresh meat and appreciate its potential incorporation into processed meat, he must have a fundamental knowledge muscle. The casual observation is often made that certain muscles are redder or darker than others. level organization, be it red white muscle, fibers, situation terminology recognition exists, understood. Enormous differences in composition morphology exist between Red muscle has greater concentration pigment myoglobin, generally lower soluble protein content, glycogen, higher lipid fibers smaller size better supplied with capillaries, contain more mitochondria. White equipped glycolytic metabolism which designed oxidative metabolism. Isolated sarcoplasmic reticulum fragments from vitro calcium-binding ability those myosin ATPase activity physiological response corresponds well what been stated about their biochemical properties. Stimulation fiber produces twitch response; also elicited but gives slower contraction covers longer period time fiber. Histochemical techniques produced many beautiful useful pictures type distribution. high enzymes, such as SDH, low phosphorylase ATPase; opposite exists fibers. Intermediate recognized. types differentiate clearly just before after birth animal. This demonstrated by histochemical, biochemical, techniques. Because control differentiation an important biological problem, experiments dealing cross-innervation trophic influence presented. Finally, pointed out shown consideration conversion pig human consumption. Suggested areas research need noted.